Blueberry Pie Bars

1. I absolutely can’t stand the sound of sandpaper on anything. I simply cannot be around it. I literally leave the room whenever Dan sands something for a home project, since I clearly can’t do it myself. Just thinking about it is giving me chills, so moving on…

2. I go on cooking and baking sprees. I’ll make 4 or 5 recipes in one day, then not cook for the next two days.

Poor Dan. Our deal is that I cook and he does the dishes. He’s not a huge fan of the clean-up that comes with my cooking sprees.

3. I do not like washing silverware. I will wash as many mixing bowls and baking sheets as you give me, but leave all the forks in the bottom of the sink. Good thing our new house has a dishwasher!

4. At thrift stores, flea markets and garage sales, I can spot Mason jars and vintage Pyrex from a mile away. I have a bit of a problem, according to Dan. I beg to differ. Whereas most girls buy shoes, I buy jars and Pyrex. That’s not weird, right?

5. Usually, I can limit myself to a serving or two of whatever recipe I bake up. Not so with these bars. Within one day, the pan was 3/4 gone. And Dan only ate one bar.

6. What’s really funny is I don’t even like pie all the much, but I love these bars. Especially the way the blueberries burst when you bite into them.

In a food processor fitted with the dough blade, stir the flour, sugar, baking powder, salt and lemon juice. Cut the butter into 8-10 pieces, then use the processor to work the butter into the flour until the butter is in pea-sized chunks.

Savvy Tip: If you don't have a food processor, you can also use a pastry cutter or two knives to cut the butter into the flour.

Evenly press the dough into the prepared pan, and bake at 375F for 20 minutes, or until the edges begin to brown.

In the meantime, blend the sweetened condensed milk, vanilla, flour, and butter until smooth. Fold in the blueberries.

Pour the blueberries over the crust, spreading the filling evenly over the pan. Bake for an additional 10-15 minutes, or until the top begins to firm up. Allow to cool for at least 10 minutes before cutting and serving.

Optionally, serve the bars a la mode with French vanilla ice cream. You won't be sorry.

Comments

these look MIGHTY delicious. I am totally considering making some of these when it cools down enough to turn on the oven.

also. maybe instead of blueberries i will use chocolate berries.
oh, what’s that
you aren’t familiar with chocolate berries?
i think in some parts of the country they are called chocolate chips.
giant ones.
dark ones.
good ones.
the end.

I totally understand the sandpaper aversion. It doesn’t bother me so much but, remember in elementary school we’d always have to paint with tempera paint? It dries all hard, and ugh, I’m getting chills just thinking of the way that particular kind of paint feels when it’s dried.

You should submit these photos to Tastespotting, they’re really nice! I love blueberries in baked goods, I’ll have to give these a whirl one day. Also we have the same cooking/dishes set up, and my man is always so sad when he comes home and I’ve been cooking my ass off & left a whole pile of dishes. Oh well, at least they get to eat our delicious food!

Looks tasty! I too love blueberries bursting in my mouth! I wanted to ask if you are still using wp thread comment for your comment system? I’m having an issue with mine and wanted to see what one you are using now, thanks!

ok, have that checked, but it’s strange because when I reply within wordpress, the reply isn’t showing up on the actual blog page. hmmm
Do you also hate the feeling of paper towels on dry skin? lol that’s one of those things that makes me shudder. weird!

Woahhh there, these look amazing! Pie..bars..blueberries, my dream? i think so! What a delicious little recipe, you have such a fabulous blog indeed and i love your writing style definitely will be a regular visitor from now on!

Oh, Julie…thank you so much for posting this recipe. Your description makes it impossible to resist and the sun has moved to the west, so……they just came out of the oven. We have blueberries growing right outside the kitchen door. How could I justify not baking these ? Had to make them right away. Oh boy, are you right ! Amazingly delicious. Hope my husband, Sam, is hungry tonight. He loves cobbler and fruit-based baked goods/desserts in general. He better start eating his share of these or I am in serious trouble. : ( Love your posts. Have the same addiction to vintage pyrex as you do and would love to go shopping !!! Ever try the Sunday flea market in High Falls, NY or their local antique stores ? You will be very happy, I promise. Thanks again, Julie….xxoo,
your loyal subscriber, E

I love all your facts! Especially number 2, I do that so much! It seems to work OK, except I’m the one doing the dishes too, haha. Your bars look awesome! I have a hard time restricting myself with baked goodies like this, especially with blueberries. Yummy!

And, I’m the freak who can not be in a room when someone is touching cotton balls. The sound of them squeaking between fingers makes me want to hurl myself off a tall building. And the feeling? Oh, Lord, no. Do not ask me to actually touch a cotton ball. I will die.

I have a potluck on Monday and the guest of honor has mentioned his favorite food is blueberry pie, so I’m hoping these will be a happy medium! Do they taste better fresh from the oven? Or can I make them the day before and chill them in the fridge or leave on the counter?